Bread Rolls - Cream Cheese And Spinach Bread Rolls
Perfect for party appetizer!
Ingredients
For Dough
- 1 cup Wheat flour
- 1/2 cup White flour
- 1 tsp Salt or as required
- 1/8 tsp Garlic powder
- 1/4 tsp Oregano
- 1 tsp Sugar
- 1 1/4 tsp Active dry yeast/Instant yeast
- 1/2 cup Milk 2 tbsp extra if needed
- 1.5 tbsp Olive oil
For Filling
- 10 oz Spinach washed and chopped
- 3-4 cloves Garlic finely chopped
- 4 oz Cream cheese softened
- 1/4 tsp Black pepper powder
- 1/4 tsp Oregano
- 1/4 tsp Salt or as required
- 1 tsp Olive oil
Instructions
Activating The Yeast
- In a small bowl, add warm milk(about 105℉), sugar, and active dry yeast. Mix and cover it. Let the mixture sit for 5 minutes and allow the yeast to bloom.
Making The Dough
- In a large mixing bowl, add wheat flour, white flour, oregano, garlic powder, and salt. Mix everything well. Make a well and add olive oil and the yeast mixture to the flour. Combine everything well.
Kneading The Dough
- Turn the dough out onto your clean kitchen countertop and start kneading the dough. You can add a few drops of olive oil as well while kneading.
- Knead the dough by pushing with the base of your palm and bring the dough back to you to reform into a ball. Keep kneading the dough for about 8-10 minutes or until the dough feels soft and pillowy. It should have a stretchy and smooth exterior.
Proofing The Dough
- Transfer the dough to the large bowl and grease some oil in it. Spread some oil on the top of the dough. Cover it with a kitchen towel. Allow the dough to proof in a warm place for about 1 hour or until it rises double in the size.
Making The Filling
- In a pan, add 1 tsp of oil and sauté garlic. Now add spinach and cook the spinach till it reduces in size - about 3 minutes. Cool it down, remove the water which is released from the spinach.
- Add some salt, black pepper, and oregano. Mix everything well.
- In a bowl add softened cream cheese and spinach mixture, mix well, and keep it aside.
- Lightly punch the dough down with your fist and transfer it to your clean countertop. Lightly knead the dough for 30 seconds.
- Using a rolling pin, roll out the dough to a thin rectangle.
- Spread the spinach and cream cheese filling over the rectangle.
- Start rolling the dough with your fingers on its longest side - try to roll it as tight as possible.
- Slice the rolls into 10 equal pieces with the help of a sharp knife or a dough cutter.
- Line a baking pan with parchment paper or grease it with some oil. Place a bread roll on a baking pan. Repeat this with the rest of the rolls, keeping some space between them to rise.
Proofing The Bread Rolls
- Cover the baking pan with a kitchen towel and allow the bread rolls proof for about 40 minutes or until they double in size.
- Meanwhile, preheat the oven to 350℉/180℃
- Bake the bread rolls for 20 minutes. Take them out of the oven and let them sit for 2 minutes on the countertop.
- Transfer the bread rolls on a cooling rack, cover them with a kitchen towel, and serve them warm.
Notes
- Use bread flour instead of wheat and white flour.
- Skip adding seasonings in the dough.
- You can use any type of oil or even butter in this recipe.
- If you don’t want to use sugar, add honey in the recipe.
- You can use any type of cheese of your choice for filling.
- Use a stand mixture or hand mixer with a hook attachment and knead the dough for 5-6 minutes.
- Completely cool down the bread rolls if you are storing them or packing them for the lunch box.